FOR: Gael Fashingbauer Cooper <gaelfc@gmail.com>
from deb in Georgia
Hot Lemon Poke Cake
Author: Jen@CarlsbadCravings.com
Serves: 8
non-stick baking spray with flour in it
Lemon Cake
1 box butter cake mix (Duncan Hines brand recommended)
1 cup sour cream
1/4 cup milk, preferably whole
1/4 cup white sugar
1/2 cup vegetable or canola oil
3 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract (may substitute 2 teaspoons lemon zest)
zest and juice of 1 lemon (NOT Meyer)
Lemon Glaze
3 tablespoons butter, melted
1/3 cup fresh lemon juice (usually 2 lemons)
3 cups confectioners sugar
Preheat oven to 325F degrees. Spray your bundt cake pan or 9x13 pan
liberally with non-stick baking spray that contains flour. (Regular
non-stick cooking spray will not work.) Set aside.
Pour the dry cake mix into a the bowl of your standard or hand held
mixer. Add all of the other Cake ingredients EXCEPT the lemon juice
and zest and mix on high for 2 minutes. Stir in the lemon zest and
juice of 1 lemon until well blended.
Pour batter into cake pan and bake 45-60 minutes ( depending on
thickness of pan and your oven), or until toothpick comes out clean.
Meanwhile, mix Lemon Glaze ingredients in a medium bowl until the
consistency of pancake batter. If desired, add additional lemon juice
or sugar to taste. Let glaze sit to thicken.
Once cake is done, remove from oven and wait five minutes then flip
onto cooling rack. Cool for 5 more minutes.
Carefully transfer cake to serving platter and liberally poke holes
all over the cake using a chopstick. (The more holes, the more glaze
seeps into cake!)
If serving immediately, pour glaze all over the cake, respooning
Glaze over the cake as it drizzles down the cake. Glaze will become
more translucent as it sits on the cake.
If not serving immediately, spoon half of the glaze over the cake,
respooning Glaze as it drizzles down the cake. When ready to serve,
spoon reserved Glaze over cake and microwave individual servings until warm.
NOTES
If baking cake in 13" pan, you can keep the cake in the pan. You
won't get the crunchier crust but the cake is still delicious and the
pan traps the extra glaze so the cake is extra moist! Use about 1/3
less glaze however if keeping the cake in the pan.